White Wine
Most white wines come from “white” grapes, which are actually greenish, greenish yellow, golden yellow, or pinkish yellow. Regardless of the actual color of the skins, the juice for white wine is fermented without the skins and seeds. The result is no tannin and little color. White wines can take on a pale straw color or greenish to deep gold tones, depending on the grape variety and aging treatment.
Unlike red wines, winemakers can choose whether to put their white wines through malolactic fermentation. When you peruse wine shelves, you'll be able to find clean, crisp whites that have not undergone any MLF, full-bodied whites that have undergone full MLF, and whites somewhere in the middle.
Aging in Barrels or Bottles
Winemakers have similar decisions to make regarding aging white wines in oak barrels. Chardonnay, for example, is fairly neutral in flavor on its own and can benefit from oak. Others, such as Riesling and Sauvignon Blanc, are less likely to be oak-aged.
Most white wines are meant to be drunk young, but there are exceptions. Some whites with aging potential in bottle include white Burgundies and German Rieslings.
White wines have a propensity to produce tartaric acid crystals known as “wine diamonds.” They're harmless — but a nuisance. They form when wine gets too cold. Many winemakers force crystals to form under extremely cold conditions during fermentation so they can remove them. The process is called cold stabilization.
